As the temperature drops, heat things up with a savory cocktail perfect for the chilly season. This batch of holiday libations features the best of the season’s flavors, such as pumpkin, apples, pears and warm fall spices, in recipes from master mixologists.

Give thanks for these seven cocktails, which taste like Thanksgiving in a glass.

Strip 3 inches of rosemary leaves (about 1/2 teaspoon) into a mixing glass and muddle lightly. Add the remaining ingredients and fill with ice. Shake well and double strain up. Garnish with a rosemary sprig pulled through a Meyer Lemon wheel floating in the cocktail.

Pumpkin Infusion

Recipe courtesy John Byrd, The Bedford (Brooklyn, NY)

Byrd makes this pumpkin-infused vodka every fall, and when it’s gone, the cocktail comes off the menu.

Sprinkle the pumpkin pieces with sugar in the raw and bake in oven for 1-1.5 hours (until soft). Let cool. Take a large jar (Byrd uses a 1-gallon olive jar) and add the pumpkin remaining ingredients. Let sit for at least 3 weeks, then strain liquid into a bottle and close tightly.

To serve: In a cocktail shaker, combine 2 ounces Pumpkin Infusion with 1 ounce of heavy cream and ice. Shake and strain into a martini glass. Optional garnish: toasted marshmallow.

The Black and Blue

Recipe courtesy Tinika Green, beverage Manager, and Andrew Duncan, bartender, of Blue Smoke, New York City

Fall is the time to curl up by the fire with spirits made from autumn apples, like the classic Calvados.

To rim the glass: On a small plate, measure the sugar. Rim the outside top of glass with lime wedge. Roll the outside rim of the glass in sugar. Set aside.

Remove stem from the fig, cut a thin slice for the garnish, and dice the remainder. Add diced fig and fresh sour to mixing glass. Muddle until combined well. Add a small pinch of cinnamon, orange curacao, and cognac. Add ice to tin. Shake hard. Strain into sugar-rimmed cocktail glass.

In a cocktail shaker, muddle lime wedges. Add vodka, raspberry liqueur, cranberry juice, and ice. Shake vigorously and strain into a martini glass. Sprinkle cinnamon powder on top of the drink to garnish.

Pumpkin Spice Margarita

This classic cocktail, created by Danielle Griffin, former mixologist at La Hacienda in Scottsdale, Arizona, gets a seasonal twist with the addition of pumpkin purée simple syrup

In a medium saucepan, combine the pumpkin, sugar, water and spice over medium-low
heat. Stir constantly for 20–30 minutes, or until the mixture is smooth and the consistency of a thin smoothie. Let cool before using. The syrup will keep for one week, covered and refrigerated.

Country Store

This variation of an old fashioned, created by Lara Creasy, beverage director of JCT. Kitchen & Bar in Atlanta, is a perfect way to whet the appetite before a feast.

Muddle the maple syrup, bitters, brandied cherry and one orange slice in an Old-Fashioned glass. Add the brandy and stir with a bar spoon until syrup dissolves. Add ice and stir again until combined. Garnish with remaining orange slice.